Sour Cream Chocolate Bread-rich, moist and sinfully delicious!
I love making bread. It’s not a secret. The yeast. The kneading. There is nothing better than fresh baked bread. But sometimes you don’t have time to mess with a yeast recipe. Waiting for it to rise, sometimes twice. Sometimes you want (need) your bread faster.
Quick breads are just as good. And you are usually slicing into a loaf in about an hour.
I was craving something chocolaty. Not cake, or cookies. I started cruising Pinterest. I just wasn’t finding that something. So I went to my old recipe box. You probably have a box like this too. Old magazine cuttings and newspaper clippings. Faded, crumpled. Some with water spots. Some so worn, you can barely read them.
This bread was among those worn scraps of recipes.
You could tell from the damage, various ingredients had been spilled on this recipe. Dark smudges from cocoa, spots from some liquid. It was well used. But I couldn’t remember ever making this bread before. How could that be? This bread is unforgettable! The rich cocoa flavor, the moistness, and of course the addition of the chocolate chips, yes, I won’t be forgetting about this recipe again.
Sour Cream Chocolate Bread
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 3/4 cups all purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4-1 cup chocolate chips (optional)
Instructions
- Cream butter and sugar together. Add in eggs and sour cream, beating until smooth and creamy. Add in dry ingredients and mix until all combined. Stir in Chocolate chips.
- Spoon batter into a well greased loaf pan, Gently tap pan on counter to remove any large air bubbles. Bake in a preheated 350 degree oven for 50-55 minutes, until toothpick inserted in center comes out clean.
- Let bread rest in pan for 20 minutes before removing to cool completely.
Notes
recipe source ChocolateChocolateandmore.com
Want more chocolate?
Kim says
Do you think you could substitute nonfat greek yogurt in for sour cream? I have it on hand much more frequently than sour cream!
Joan Hayes says
Absolutely!
Jenny Breier says
Just made last night and followed directions exactly. Looks, good and smells good, but very dry! What happened!!
Joan Hayes says
Sounds like you might have cooked it too long. I always start testing my breads and cakes at about 5 minutes before time is up. Every oven heats differently and cookware can also affect baking times.
Stefanie says
I wonder if I have just under a cup of sour cream if I could top the cup off with whole milk vanilla yogurt?
Joan Hayes says
You can or you can just substitute the yogurt entirely for the sour cream.
Annie says
I just tried making this recipe and it didn’t come out right. In trying to figure out what I did wrong. The bread has been baking for an hour at 350. The top of it is crisp like a brownie and the insides are bubbling and soupy…
Joan Hayes says
What size loaf pan did you use? Possibly you need a larger pan so the batter will spread father out and not be as thick.
Annie says
I used a standard 9X5 in pan. Was that the wrong size?
Felicia says
Hi there! I’m considering making this for a friend’s birthday, but would have to make it on a Friday morning, then transport it during a redeye flight to serve that Saturday afternoon. Do you think this would hold up ok?
Thanks!
Joan Hayes says
Yes, it should hold up fine. Make sure it’s cooled completely before wrapping in foil for transportation.
Felicia says
Thanks Joan! Really appreciate the quick reply.
Carol says
I know the size pan was not mentioned in the recipe but which size is better for this recipe? 9×5 or 8 1/2 x 4 1/2? Thanks cannot wait to try.
Joan Hayes says
You can use either, I’ve made it in both sizes. Just a minute or 2 difference in the baking times.
Michelle says
Hi. I just made this today and it was absolutely delicious. Even though the top cracked open. And the inside wasn’t dry, but it also wasn’t as moist as I thought it would be. I’m thinking I may have overbaked it. In any case, I will definitely be making this again.
Debbie says
Are the chips sweet or unsweet? I keep both …all the ingredients are easy….I guess you could add nuts if you wanted to as well.
Joan Hayes says
I use semi-sweet chocolate chips.
Sarh says
I have made this now about 10 times, and every time people try it they beg for the recipe. I am a peanut butter / chocolate fanatic so I opted for PB chips instead of chocolate!
Joan Hayes says
Peanut butter chips are a great change up!
Susan Theresa Shannon says
Is it possible to use oil instead of butter?
Thanks.
Susan Shannon
Karen Aromatorio says
That should work just fine.